Hamilton’s Smokehouse Smoked Fried Chicken
Ingredients
Brine
- 1 whole Hamilton’s Smoked Chicken, cut into 9 pieces
- 2 cups of milk
- 2 tablespoon vinegar
- ¼ cup hot sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon coarse ground pepper
Breading
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
Egg Wash
- 3 eggs
- ¼ cup whole milk
- 4-6 cups of vegetable oil for frying
Instructions
- Combine the brine ingredients together and place the chicken inside. Refrigerate overnight. Combine the breading ingredients and set aside. Mix together the eggs and whole milk until fully combined.
- In a large frying pan preheat the oil to 350°. Dip chicken in egg mixture then dredges into the flour/breading mixture and place in a single layer on a clean pan or racks.
When the oil is heated, fry 2-3 pieces of chicken at a time for about 12-15 minutes, or until the chicken is golden brown on both sides. - Temp the chicken to ensure that it is at least 165° at the thickest point, and near the bone. Any pieces that are not fully cooked can be finished in the oven at 350° on racks.
